Step 1: Pat chicken thighs thoroughly dry with paper towels. Season generously on both sides with salt, black pepper, and paprika.
Step 2: Heat olive oil and butter in a large, heavy-bottomed skillet over medium-high heat. Once butter is melted and sizzling, place chicken thighs skin-side down in the hot skillet. Do not overcrowd the pan; cook in batches if necessary.
Step 3: Sear chicken thighs for 6-8 minutes on the skin side until deeply golden brown and crispy. Flip the chicken and sear for another 3-5 minutes on the other side until lightly browned. The internal temperature of the chicken should reach about 165°F (74°C). Remove chicken from skillet and set aside on a plate.
Step 4: Reduce heat to medium. Add minced garlic to the skillet, stirring constantly for about 1 minute until fragrant. Be careful not to burn the garlic.
Step 5: Pour in chicken broth and scrape up any browned bits (fond) from the bottom of the pan with a wooden spoon. Allow broth to simmer for 2-3 minutes, reducing slightly.
Step 6: Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce begins to thicken slightly.
Step 7: Remove the skillet from the heat. Gradually stir in the freshly grated Parmesan cheese, a little at a time, until fully melted and incorporated into the sauce. Stir in the chopped fresh parsley. Taste the sauce and adjust seasonings (salt and pepper) if needed.
Step 8: Return the seared chicken thighs to the skillet, nestling them into the creamy garlic Parmesan sauce. Spoon some of the sauce over the chicken to coat.
Step 9: Garnish with extra fresh parsley or a sprinkle of Parmesan cheese, if desired. Serve your Creamy Garlic Parmesan Chicken Thighs immediately with your favorite side dishes.